1. Firstly, prep the vegetables ready to blend them up:
   Onions – peel and chop into quarters
   Celery – chop each stick into 4-6 pieces
   Carrots – peel and chop into 4-6 pieces
   Courgettes (if using) – remove top and bottom and cut each into 6 pieces
   Kumara – peel and chop into 3cm cubes
   Broccoli stem – throw away the woody outer layer, keeping the inner soft flesh of the stem.
2. Add the vegetables and garlic cloves to your food processor (you may need to do this in a couple of batches depending on the size of the bowl on your food processor) and blend into small chunks.
3. Heat the oil in a large pan (ideally non-stick) and add the blended vegetables and cook over a medium heat until they start to soften.
4. Add tomato paste and cook for another 2-3 minutes stirring all the time.
5. Add the canned tomatoes, sugar, oregano, seasoning and splash of wine if you are using it and cook for 20-30 minutes. Allow to cool.
6. Add the sauce back into the food processor and blend until smooth. You may need to do this in batches. Alternatively, you can blend in the saucepan with a hand blender.

How to make by hand:

1. Chop all the vegetables into 2-3cm chunks and roughly chop the garlic cloves.
2. Heat the oil in a large saucepan (ideally non-stick) and add the vegetables and cook over a medium heat until they start to soften.
3. Add tomato paste and cook for another 2-3 minutes stirring all the time.
4. Add the canned tomatoes, sugar, oregano, seasoning and splash of wine if you are using it and cook for 30-40 minutes or until all the veggies are very soft. Allow to cool.
5. Blend until smooth in the saucepan with a hand blender.

Quantities are very flexible and add in any veg you have and leave out any that you don’t!